FOOD + ENTERTAINING
MEYER LEMON RICOTTA TOASTS WITH BLISTERED GRAPES
Serves 4 to 6
12 ounces seedless red or black grapes 4 sprigs fresh tarragon , divided Extra-virgin olive oil , for drizzling Salt and freshly cracked pepper 1 cup fresh ricotta ½ Meyer lemon , zested and juiced 4 slices crusty bread 3 tablespoons pine nuts , toasted
Saba or syrupy balsamic vinegar , for drizzling lemon juice evenly over the grapes .
While the grapes are roasting , use a wire whisk to combine the ricotta and lemon zest .
Just before you ’ re ready to serve the crostini , heat up the broiler .
Place the bread on a baking sheet and drizzle it lightly with oil on both sides . Broil until golden , 1 – 2 minutes per side depending on the strength of your broiler . Remove from oven and let the toasts cool slightly .
Preheat the oven to 400 degrees .
Spread the grapes across a baking sheet and top them with 2 tarragon sprigs . Drizzle with oil and toss the grapes until evenly coated . Season with salt and pepper . Roast the grapes until they have just started to burst ( 15 – 20 minutes ). Let cool slightly , discard the tarragon , and squeeze the
To assemble :
Pluck the leaves from the remaining tarragon sprigs . Spread the ricotta mixture over each slice of bread and top with the grapes and pine nuts . Finish with a sprinkle of tarragon and a drizzle of saba .
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